Greek Leftovers Tuna Melt |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
I invented this JUST now. I LOVED it! Great (and TASTY & SIMPLE) way to get rid of the extra hummus, capers, and sundried tomatoes that you don't know what to do with. Yummy! I used Laura Divine's Low Fat Hummus (40517). Can be easily multiplied and easily make substitutions (canned chicken, salmon, etc...or change the cheese, veggies, spices...the possibilities are endless! Maybe vegans can even sub tofu) Ingredients:
1 slice whole wheat bread or 1/2 english muffins or 1/2 small pita bread |
1 sun-dried tomato |
1/4 cup canned solid white tuna packed in water, drained but still moist and flaked |
3 teaspoons hummus |
1/2 teaspoon jarred minced roasted garlic |
1/2 teaspoon capers |
1 sprig rosemary, chiffonaded |
cracked black pepper, to taste |
1 -2 dash paprika or 1 -2 dash cayenne |
4 grape tomatoes, sliced crosswise |
1/2 ounce fat free feta cheese, crumbled (president brand) |
cracked black pepper, to taste |
italian seasoning, to taste |
Directions:
1. Toast bread to desired color.
2. Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
3. Let sit for 30 minutes to reconstitute.
4. Preheat oven to 350*F.
5. Once reconstituted, chop sundried tomato.
6. Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
7. Spread evenly on toast.
8. Top with tomato slices, feta, pepper, and seasoning.
9. Place on a cookie sheet or pizza stone on top of parchment.
10. Bake for 20 minutes.
11. Serve with a salad and you've got a nice, light lunch bursting with flavor!
|
|